I somehow got it into my head to make a cookies and cream cake mostly because I had some Oreos which I originally got to make a cheesecake and then never got round to.
This delicious Cookies and Cream Chocolate Layer Cake is made from the layers of rich, moist chocolate cake with three layers of thick filling with crunchy bits of Oreos swimming in vanilla flavor. Each bite is perfectly balanced between cake and filling. The cake is moist, the frosting is creamy, the cookies add a nice crunch. Slather on a thick coat of chocolate frosting and …BAM! There it is. Well the cake was delicious – the kids declared it THE BEST EVER.
It’s definitely a great occasion cake – a dessert that will absolutely steal the show and capture the attention (and taste buds) of every guest. Cut the slices thin and serve espresso or a stout Earl Grey tea. And though it does require a little bit of work to prepare and a̾s̾semble, the steps are straightforward so that anyone can make this cake. If you’re looking for a cake that’s going to WOW your guests, this one is it!
For the Chocolate Cake Layers
1 ½ c flour
1 cup dark cocoa powder
1 tsp baking soda
½ tsp baking powder
Pinch of salt
¾ cup unsalted butter, room temp
1 cup sugar
3 eggs, , room temp
1 tsp vanilla
1 cup buttermilk
For The Filling
1 package Oreos
6 cups confectioner’s sugar
16 tbs (1 cup) unsalted butter
1 tbs (tablespoon) vanilla
up to ¼ cup heavy cream
To Make Chocolate Cake Layers
Preheat the oven to 350°F (176°C). Line 2- 8 inch cake pans with parchment paper in the bottom and grease the sides.
Combine the flour, baking soda, baking powder, salt, and cocoa in a medium sized bowl and set aside.
Add the butter, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy.
Add the eggs and egg yolk one at a time, mixing until mostly combined after each. Scrαpє down the sides of the bowl as needed to be sure all ingredíєnts are well incorporated.
Add ⅓ of the flour mixture to the batter and mix until mostly combined.
Slowly add ½ the buttermilk and mix until well combined.
Repeat ending with the last of the flour mixture.
Divide the batter evenly between the cake pans and bake for 25 to 30 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To Make The Filling
Crumble the cookies in chunks, not too big. Set aside.
Add the butter to a mixing bowl and beat until smooth. Add the powdered sugar and mix until well combined and smooth. Beat in vanilla.
Add about 2 tablespoons of the cream and mix until combined and creamy.
Add the cookie pieces and mix for 1-2 minutes (reserving ½ cup of cookies for the top of the cake).
Slice each cooled cake in half horizontally to make 4 layers total.
Place the first layer of cake on a serving plate or a cardboard cake round. Spread ⅓ of the filling evenly on top of the cake layer. Repeat with the remaining cake layers.
Then freeze for 30 minutes.
Remove from the freezer and frost the outside of the cake with chocolate frosting. Sprinkle reserved crumbs on top, use the remaining frosting to pipe the border on the top of the cake.
Refrigerate the cake until ready to serve.